Pearl Onion and Fontina Picks

Ingredients

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

1 1/2 pounds Pearl Onions

1/3 cup Extra Virgin Olive Oil
*

1/4 cup Balsamic Vinegar of Modena
*

II Borgo - yellow label - suggested

Fine Sea Salt and Fresh Ground White Peppercorn, to taste
*

3/4 pound "Fontina" cheese, cubed in 1/3 inch

Cocktail Skewers

Instructions

Preheat oven to 375ºF. Blanch onions in boiling, salted water 30 seconds; drain. Slice off the root end. "Peel" the onions by pressing them slightly between your fingers; the inner part will slip out of the papery skin.